What did you buy at the liquor store today?

Deja Christmas vu all over again. Bought myself another early present and it arrived today!

Got a little carried away with the Kuchan O'Henry peach brandy. They had 6 in stock and I was going to get 4 since they are half bottles but they had room in the box and it wasn't going to cost anymore to ship them so I said what the heck, throw the last two in there. They were hard enough to find as it was. If I like it then it should keep for awhile (I hope...) if I take care of it and if I don't like it then I can always make them presents when the real Christmas rolls around.

In addition I added a bottle of Rusty Blade gin from the same folks who make the peach brandy. Kind of a pricey bottle of gin it turns out. 88% Wheat based neutral grain spirits mixed with 12% Zinfandel eau de vie and the usual herbal suspects that is barrel aged in french limousin oak for 15 months. A rich reddish amber brown that is darker than the peach brandy and bottles at 47% ABV. The Zin has basically turned it into a juniper brandy I suppose. We shall see.

Added a couple of half bottles of Cocchi Vermouth di Torino, A bottle of Cocchi Americano which I had been looking for around here but not found yet, a bottle of Genevieve which was also hard to come by locally and finally a bottle of Torani Amer which I hope to compare with the homemade Amer Picon substitute using Amaro CioCiaro, Everclear and Agostura orange bitters from the Splificator recipe.

Not that I have a clue what the original Amer Picon tastes like.

On the hunt now for the Sazerac 18yo rye (not going to hold my breath but thought I would at least look) and then I am hopefully done with "presents" for a while.

Plan to take some of these for a test ride this weekend but first it is off to the Rum Dinner tomorrow night with Ed Hamilton. A report to follow hopefully sometime on Wednesday depending on how hung over I am...

Edited October 18, 2011 by tanstaafl2 (log)

On the hunt now for the Sazerac 18yo rye (not going to hold my breath but thought I would at least look) and then I am hopefully done with "presents" for a while.

Dutifully made the rounds of several larger liquor stores inquiring about the Sazerac 18yo. Surprisingly got one possibility so we shall see how it goes.

The problem with wandering around liquor stores is that you have a tendency to see stuff you might want! Found a couple of bottles of Depaz rhum agricole that must have been on closeout for $20 each. In addition I stumbled across a lonely, dusty bottle of Bonal in the vermouth section at one store and decided what the heck, lets give it a shot. Finally temptation got the best of me and I picked up a bottle of the Laird's 12yo apple brandy. Thought it might make a nice comparison to the Kuchan peach brandy.

On the down side I just realized I will be on the road this weekend so it may be a few days before I can fully explore these new additions.

On my recent travels, I picked up two bottles of High West's 21 Year "Rocky Mountain Rye"...it was inexplicably priced at less than 40% of what I've seen it for back in Chicago.

This is a 53% Rye mash whiskey at 46% ABV. It was aged in reused cooperage for 21 years, so it's not 'Straight' Rye. It wasn't produced by High West, but other than that I know relatively little about it. I didn't get too far into the bottle, but the flavor, at first blush, is quite similar to Van Winkle Family Reserve (a 51% Rye mash at 47.8 ABV, aged 13+ years). In that, it tastes younger than its years, but I assume that's the effect of the reused barrels. I expect it will make a dynamite Old Fashioned.

Well, I would have bet against myself when I started (inspite of my rugged good looks and charming personality...) but apparently groveling works. And I ain't too proud to grovel!

The one store where I got at least some warm fuzziness a couple of days ago in my search for the Sazerac 18yo Rye has come through! As a result they have made a new customer for life. Or at least the forseeable future...

Had worked for months to develop a relationship with the manager of one store, saving my biggest purchases for his store. Seemed to be on his good side only to discover a few weeks ago that he had departed. I did not push for details but it seems it was not amicable. That left me pretty high and dry.

But it looks like I now have a new "go to" store for future shopping. In addition to going in person to grovel instead of just cold calling on the phone probably helped. I suppose it didn't hurt that the manager and I were from the same area and he even knew my father from a previous store he had been part owner of. Good thing we Irish enjoy a wee nip now and again!

So in addition to the Laird's and the Bonal that I stumbled across when I was there a couple of days ago (and the 2 bottles of Depaz that I just couldn't pass up for $20 each, probably a close out) I am now the owner of a bottle of the Fall 2011 edition of the Sazerac 18yo Rye.

Despite my trip this weekend I may have to break that one open for a little taste before I go!

tanstaafl2:

Now that you have some Bonal quina you can make a Rhino Tooth, a cocktail on our list that was created by my colleague Jordan. It's delicious and really makes the bourbon come to life in the glass. The juxtaposition and tension of the sweet and herbaceous Benedictine and the bitter Bonal is quite intriguing.

2 oz. high quality bourbon (we use the 1792 for this drink)

.75 oz each Bonal quina and Benedictine

Garnish: grapefruit peel

Add all of the liquors to a rocks glass neat. Add a single ice cube (the rhino's tooth). Express grapefruit oils over the top of the drink, rub the rim of the glass and discard the grapefruit peel. Sip and enjoy.

tanstaafl2:

Now that you have some Bonal quina you can make a Rhino Tooth, a cocktail on our list that was created by my colleague Jordan. It's delicious and really makes the bourbon come to life in the glass. The juxtaposition and tension of the sweet and herbaceous Benedictine and the bitter Bonal is quite intriguing.

2 oz. high quality bourbon (we use the 1792 for this drink)

.75 oz each Bonal quina and Benedictine

Garnish: grapefruit peel

Add all of the liquors to a rocks glass neat. Add a single ice cube (the rhino's tooth). Express grapefruit oils over the top of the drink, rub the rim of the glass and discard the grapefruit peel. Sip and enjoy.

Sounds interesting! Don't have 1792 but Knob Creek would probably fill in I should think. Also have some Blanton's Single Barrel but I tend to save that for sippin'. Also a good chance to use the king sized ice cube tray. Will likely have to wait until next week though.

Knob Creek should be just fine in that drink. The Blanton's might be good too though. Make a short one in a really small glass so you don't overuse the Blanton's. You'll still get the idea.

I like the drink with the Bonal and Benedictine in equal parts, but others have enjoyed it with 3/4 Bonal and 1/2 Benedictine if it seems to sweet for them. You can tweak to your own palate I'm sure. I don't do bitter well, so that's my excuse.

Knob Creek should be just fine in that drink. The Blanton's might be good too though. Make a short one in a really small glass so you don't overuse the Blanton's. You'll still get the idea.

I like the drink with the Bonal and Benedictine in equal parts, but others have enjoyed it with 3/4 Bonal and 1/2 Benedictine if it seems to sweet for them. You can tweak to your own palate I'm sure. I don't do bitter well, so that's my excuse.

Hard to make a drink too sweet for me! I struggle a bit with strong bitter flavors myself. I am trying hard to educate my palate to a balance of bitter and sweet but I still have a ways to go. Your original proportions sounds like a perfectly good place to start so I will go with the equal parts of "B&B" to start with.

Made a stop at the H&F Bottle Shop today to check it out now that "prohibition" is over and they have spirits available in the store. A nice collection of some interesting spirits including Smith & Cross rum and The Scarlet Ibis rum which I decided to add to my "collection".

At this rate I am going to have the entire Haus Alpenz catalog pretty soon...

The one exception is one I would really like to have but still is unavailable, the Kronan Swedish Punsch. Anybody heard any further word on this one?

tanstaafl2: You are slowly but surely recreating the cocktail list at my restaurant without even trying. Now that you have the Scarlet Ibis and the Smith & Cross you can make:

Old Fashioned #6

1.5 oz. Scarlet Ibis

1 oz. Smith & Cross

scant .5 oz. spiced simple syrup (cinnamon, cloves, allspice, black peppercorns, star anise, red pepper flakes)

dash Fee Brothers Whiskey Barrel Aged bitters

Stir until well chilled and strain into a rocks glass. Garnish with a fat flamed orange peel.

This was my own spin on a drink my good buddy Nick Jarrett made for me back when he still lived in Philly. The Smith & Cross props up the Ibis with the extra proof and the funkiness of the Scarlet Ibis really shines. The spiced simple, whiskey barrel bitters and flamed orange make this drink very autumnal. This is a real rum drinkers Old Fashioned. Simple but delicious. Let me know if you give it a whirl...

edited to add:

I'm certain I have an easy recipe with actual proportions for that spiced simple syrup somewhere. I'd be happy to PM you if you need it.

Edited October 25, 2011 by KatieLoeb (log)

I'm certain I have an easy recipe with actual proportions for that spiced simple syrup somewhere. I'd be happy to PM you if you need it.

Sure, would be happy to have the recipe. I enjoy a good rum Old Fashioned and would be happy to give these two new acquisitions a try. May have to do a little work to get all the spices together as I am not a big cook but worth a try. I even have the whiskey barrel aged Fee Bros. bitters so the spiced simple is all I would need.

That is no lightweight of a drink. In addition to the 114 overproof of the S&C the Ibis is 98 proof itself.

Makes me wonder what the other 5 (or more?) Old Fashioneds are! At least it sounds like I know where to go for a good drink or three the next time I am in Philadelphia.

I'm certain I have an easy recipe with actual proportions for that spiced simple syrup somewhere. I'd be happy to PM you if you need it.

Hi Katie. I'd love that recipe for the Spiced Simple, too. It sounds delicious.

Thanks,

Dan

This one is going in the upcoming book. I use this for a lot of different applications. Good to give anything that autumnal warmth - Old Fashioneds, hot toddies, etc.

Dessert Spiced Syrup

3 cups water

6 cinnamon sticks, broken up

18 whole cloves

4 star anise

12 allspice berries

12 black peppercorns

¼ teaspoon red chile flakes

3 cups sugar

Bring water to a boil in a small saucepan and add spices. Allow to boil for three minutes. Add sugar and stir to dissolve. Lower heat and allow syrup to simmer for ten minutes, stirring occasionally. Turn off heat and allow to cool to room temperature. Strain out spices before using and funnel into clean glass bottles for storage. Refrigerate for up to one month.

Today I made run to replace my rye, light rum and orange liqueur. Sadly, Binny's has been out of Rittenhouse 100 for a couple of months now, so I just got the Old Overholdt since Redemption Rye was little more than I wanted to spend today, and everything else looked suspicious... I decided to try Mount Gay Eclipse Silver, and then taste test it next to the Don Q Cristal I've been using (it seems to get pretty good reviews, so I suspect it will be much better.) I also picked up a few new items today so that I can experiment: I haven't had any 151 around here before, so I've just been subbing aged rum when I want make a drink that calls for it. VERY excited to try the Lemon Harts!

It was a little painful spending the (substantial) extra money on the Green Chartreuse, but I have a feeling it will be worth the investment.

Any thoughts or suggestions from anyone on mixing with these things? I'm trying to step out of my safe little Manhattan/Sidecar/Daquiri zone...

I have never seen the new Lemon Hart before. Same recipe, different label or completely different bottling? Anyone have a comparison?

I have never seen the new Lemon Hart before. Same recipe, different label or completely different bottling? Anyone have a comparison?

I had the chance to attend a rum themed dinner last week that was hosted by Ed Hamilton, importer of Lemon Hart. The end of the dinner featured a rum tasting which happened to include a bottle of both the old and new formula of the spirits. Ed said that to him there was minimal difference in the formula (the producer says the new formula is "better") and I tried both with a splash of water (not terribly precise in my measurements of the water) and could not tell a difference between them. And of course a lot of tasty rum and food had been consumed before I got to this point of the evening!

The label is quite different in appearance on the old bottle as it was predominantly yellow with a red circle on it rather than the darkish red of this new bottling. The "151" is also much more prominent on the new label.

There is a

on youtube where Ed and another person taste them both and proclaim them to be similar.

It was a little painful spending the (substantial) extra money on the Green Chartreuse, but I have a feeling it will be worth the investment.

Any thoughts or suggestions from anyone on mixing with these things? I'm trying to step out of my safe little Manhattan/Sidecar/Daquiri zone...

I always feel that The Last Word is a nice drink to get to know Green Chartreuse. It is an easy 1:1:1:1 ratio of gin, lime juice, maraschino liqueur (I have Luxardo) and of course the Chartreuse. Shake with ice, strain and poor in a chilled cocktail glass.

Usual amounts suggested are 3/4 oz of each but since it is an even ratio of each ingredient it just comes down to how much you want to drink before it has time to warm up. Mine don't usually last very long!

• Martell VSOP
  
• Green Chartreuse
  
• Maraschino cherry liqueur
  
• Absolut
  
• Kahlua
  
• Tanqueray (regular)
  
• Maker's Mark
  

+1 on the Last Word -- a fabulous drink. If you like that and want to use your rye, try Phil Ward's Final Ward -- the same drink but with rye. You have to love the name.

If you find these drinks a little challenging, try them down with very cold ice. The drink will soften as you linger over it. I enjoy the transformation.

Edited October 26, 2011 by EvergreenDan (log)

My favorite fall tradition: this year's George T. Stagg is paid for and ready for pick up.

Just got back to Philadelphia yesterday with some North Shore aquavit I scored during Midwest trip. Tried it, and while it won't replace Linie as my favorite which is easily available in U.S., it's a welcome change. Nice coridaner-carraway flavor with a citrus hint; could probably benefit from additional aging in the distillery's American oak.

My latest and final haul (for a good while, at least, as I have enough variety to make a lot of different cocktails):

• Glenfiddich 12 (the only blend that grabbed me happened to be a blend of Speyside whiskies ... I figured Glenfiddich would be a more suitable choice for Old Fashioneds, Rob Roys, et al)
  
• Galliano (vanilla)
  
• Americano (to use instead of Lillet in Vespers)
  
• Espolon Tequila Reposado
  

Was tempted by Plymoth gin--both the regular and, purely because I've never had it, the sloe--but didn't give it. Will maybe wait until it's on special or I finish my (just opened) bottle of Tanq.

Went to BCL to buy Campari...but apparently the government liquor stores in BC are universally out and waiting on Campari to send them a new shipment, so replaced my quickly dwindling bottle of Tanqueray instead as well as grabbing a bottle of Havana Club and Mount Guay rum to replace my Appleton V/X (hadn't tried Mt Guay yet).

Found these on Saturday. Any idea how old each are? The tax stamp on the Bols puts it before 1985, right?

Thanks,

Dan

Can't offer much help on the Kummel but the Plymouth bottle isn't terribly old--the current design (which I find greatly wanting for several reasons compared to the one pictured) came out in mid-late 2007, as I recall. Maybe early 2008. At any rate the bottle pictured is more or less the way the Plymouth bottling and labelling had appeared at list since the late 19th century, though this one is clearly not particularly old.

My understanding is that Plymouth began re-importing to the US sometime in the 2003-2005 time frame after an absence from the US market. Someone else may be able to offer more solid details.

You would think I would know better by now! Inspired in part by my forthcoming attempt to make Katie's spiced simple I decided the only way to insure that Kronan Swedish Punsch arrives soon was to break down and buy a bottle of Batavia-Arrack and try to make my own. Beside the Arrack has its own uses right?

So I was just going to go in and get that and nothing else!

Yeah, right. The addiction is too strong, kinda like a Lay's potato chip...

In addition to the Batavia-Arrack I picked up a bottle of Flor De Caña 4yo to have a reliable white rum on hand (it was that or the Brugal white) and another half bottle of Dolin Blanc since you never know when you are going to find that size. Then I saw to my surprise and delight that the store was now carrying the new St. George gins and decided to try the Dry Rye version.

I will never learn...